Shortening system

ABSTRACT

A shortening system, such as a spray shortening system; for instance, a shortening system containing unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., soybean oil or canola oil and a minimum or minor amount (e.g., by weight about 3-10%, advantageously about 3-7%, more advantageously about 3-6% or about 3-5% or less than about 6% or less than about 8%) of conserved trans monoglyceride and/or diglyceride, advantageously a monoglyceride or a mono- and diglyceride that is mostly monoglyceride, based on a highly unsaturated ‘oil, such as a highly unsaturated vegetable oil, e.g., canola or soybean oil,’ which has been selectively and partially hydrogenated so as to result in conservation of the geometric isomer of the C18:1 ester, namely the C18:1t or elaidic ester, as well as to methods for making and using such a shortening system, products from the use of such a shortening system, and the monoglyceride and/or diglyceride constituent of the shortening system, and methods for making and uses thereof.

RELATED APPLICATIONS/INCORPORATION BY REFERENCE

Various documents are cited in this text. Each of the documents citedherein (herein cited documents), and each of the documents cited in eachof the herein cited documents, together with any manufacturer'sspecifications, data sheets, descriptions, product literature,instructions and the like for any products mentioned herein or in hereincited documents or in documents cited in herein cited documents, ishereby incorporated herein by reference. None of the documentsincorporated by reference into this text is admitted to be prior artwith respect to the present invention, but, documents incorporated byreference into this text may be employed in the practice of theinvention.

BACKGROUND

Fatty acids are composed of a carboxyl group and a hydrocarbon chain.Individual fatty acids are distinguished from one another by the natureof the hydrocarbon chain. This chain can vary in length from 4 to 24carbon atoms and can be saturated, monounsaturated (one double bond,MUFA) or polyunsaturated (two or more double bonds, PUFA). The mostcommon fatty acids in edible oils and fats are those containing 18carbons. These include: stearic acid (a saturated fatty acid), oleicacid (a monounsaturated fatty acid), and linoleic and linolenic acids(polyunsaturated fatty acids containing two and three double bonds,respectively). The configuration of octadecanoic fatty acids is asfollows:

Formula Common Name Abbreviation

Stearic 18:0

Oleic 18:1 n-9 cis

Linoleic 18:2 n-6 cis

Linolenic 18:3 n-3 cis

Elaidic 18:1 n-9 trans

Fatty acid abbreviations are made according to the number of carbonatoms in the molecule and the number of cis ethylenic double bonds. Thegeneral assumption is that all multiple double bonds aremethylene-interrupted. The chemical nomenclature requires that carbonatoms be counted from the carboxyl end of the fatty acid. However, forbiological activity carbon atoms are numbered from the terminal methylgroup to the first carbon of the ethylenic bond. Such a classificationis designated by the symbol ω-x, ωx, or n-x, nx, where x denotes theposition of the double bond closest to the terminal methyl group. Forexample, linoleic acid with two double bonds, where one is located onthe sixth carbon atom counted from the methyl group, will be abbreviatedas C18:2n-6.

In the case of unsaturated fatty acids, the carbon chain is bent into afixed position at the double bond, resulting in several possiblegeometric isomers. When the portions of the chain are bent towards eachother they are called cis; and when bent away from each other, trans.The natural configuration of fatty acids is cis, as shown for oleicacid. The corresponding trans configuration, elaidic acid, results in astraight chain.

Currently in the U.S., partially hydrogenated fats are employed in theproduction of many chemically leavened and yeast-raised bakery products(e.g., cakes, crackers, cookies). The partial hydrogenation of domesticoils originating from soybean, cottonseed, corn, sunflower, and/orcanola allow the chemical reduction of the unsaturated fatty acids tosaturated fatty acids which provide greater oxidative stability.

Hydrogenation is a physical modification of these liquid oils, impartingthereto a solid fat content and an increased melting point, as saturatedfatty acids are solid at room temperature whereas unsaturated fattyacids are liquid at room temperature As a result, the oils which arenaturally liquid can be transformed into a semi-solid fat with aparticular melting profile. To provide maximum eating pleasure with thisform of the fats, the hydrogenation process of these fats is highlycontrolled and allowed to proceed only partially, that is, to allow onlysome of the unsaturated fatty acids and/or bonds thereof to be reducedto the saturated form. These types of fats and fatty acids are called“partially hydrogenated fats” or “partially hydrogenated oils” or“partially hydrogenated fatty acids”.

In addition to the reduction of the unsaturated fatty acids to thesaturated form, in partial hydrogenation, a side reaction occurs inwhich the natural form of the unsaturated bond (referred to as a cisisomer) will twist in the plane, to form what is referred to as a transisomer of the bond of the of the unsaturated fatty acid.

Generally, cis isomers are those naturally occurring in food fats andoils. Although very small amounts of trans isomers occur in fats frommminants or can result from the deodorization step in refining ofvegetable fats and oils, most trans isomers result from the partialhydrogenation of fats and oils. Also, it is possible for the unsaturatedbond to move laterally along the fatty acid chain and this is referredto as a positional isomer. These isomers are formed at the hightemperatures (e.g., 180°-240° C.) common during the hydrogenationreaction and when the Nickel catalyst typically employed during thehydrogenation reaction unsuccessfully introduces a hydrogen atom to bothsides of the unsaturated bond. These isomers are rather stable and willthen remain unless the hydrogenation reaction is continued until thereis a complete reduction of the unsaturated fatty acids. Therefore,partially hydrogenated fat will always contain some proportion of thesepositional and geometrical isomers; and, those isomers, especially thosethat do not naturally occur in fats, can present problems.

For instance, typically, shortenings employed in bakery products maycontain 15-35% trans isomers. The use of these isomers has become morescrutinized by nutritional science in the last several years. There havebeen clinical studies reporting observed negative health effectscorrelated to the presence of trans fatty acids formed during thepartial hydrogenation of oils, e.g., a positive correlation withcoronary heart diseases an increase in the ratio of plasma low densitylipoproteins (LDL) to high density lipoproteins (HDL) and thus apossible increase in the risk of coronary heart disease (see, e.g.,Elias, B. A., Food Ingredients Europe: Conference proceedings, London,October 1994 (Publisher Process Press Europe, Maarssen); Willet, W. C.et al., Lancet 341 (8845); 581-585 (1993); Khosla, P. et al., J. Am.Col. of Nutrition, August 1996, 15(4):325-339 (American College ofNutrition, NY, N.Y.)).

However, not all trans fatty acids are necessarily “bad”; and, other,including more recent, studies have shown that trans fatty acids may nothave such a correlation with coronary heart disease and/or may be akinto saturated fatty acids, fats or oils. Cf. Clarke et al., “Dietarylipids and blood cholesterol: quantitative meta-analysis of metabolicward studies” BMJ 1997; 314:112 (11 January) (Forty solid foodexperiments provided information on dietary intake of transmonounsaturated fats, mainly trans C18:1; elaidate: trans fatty acidsaccount for only 2% of calories in the British diet, so replacing halfisocalorically by carbohydrates would be expected to reduce blood totalcholesterol by only 0.05 (0.01) mmol/l; however, intake ofmonounsaturated fat had no significant effect on total or low densitylipoprotein cholesterol despite raising high density lipoproteincholesterol by about as much as polyunsaturates; “combined effect ofchanging the type, but not the amount, of dietary fat by replacement of10% of dietary calories from saturates by monounsaturates (5%) and bypolyunsaturates (5%), together with consuming 200 mg less dietarycholesterol, would be a reduction in blood cholesterol of about 0.8mmol/l, with the reduction chiefly in low density lipoproteincholesterol”); Khosla et al. “Replacing Dietary Palmitic Acid withElaidic Acid (t-C18:1Δ9) Depresses HDL and Increases CETP Activity inCebus Monkeys,” The Journal of Nutrition Vol. 127 No. 3 Mar. 1997, pp.531 S-536S (palmitic acid- and elaidic acid-rich diets producedidentical effects on LDL metabolism in normocholesterolemic cebusmonkeys fed diets with low levels of cholesterol); McMillan et al.“Elaidinized olive oil and cholesterol atherosclerosis,” B. I. Arch.Pathol. 76:106-12 (1963) (in rabbits trans fatty acids have been shownto raise cholesterol levels but do not increase the severity ofatherosclerosis); van de Vijver et al. “Trans unsaturated fatty acids inplasma phospholipids and coronary heart disease: a case-control study,”Atherosclerosis 1996 Sep. 27; 126(1):155-61 (no significant correlationswere found between percentages of trans fatty acids in plasmaphospholipids and plasma LDL or HDL cholesterol levels; findings do notsupport an association between trans fatty acid intake and risk forcoronary heart disease); van de Vijver et al. “Association between transfatty acid intake and cardiovascular risk factors in Europe: theTRANSFAIR study,” Eur J Clin Nutr 2000 February; 54(2):126-35 (whilehigh intakes of trans fatty acids (TFA) have been asserted by others toexert an undesirable effect on serum lipid profiles, no associationswere found between total TFA intake and LDL, HDL or LDUHDL ratio afteradjustment for cardiovascular risk factors; additional adjustment forother fatty acid clusters resulted in a significant inverse trendbetween total TFA intake and total cholesterol (Ptrend<0.03)—the mostabundantly occurring TFA isomer, C18:1t, contributed substantially tothis inverse association; and, at the current European intake levels oftrans fatty acids they are not associated with an unfavorable serumlipid profile).

Furthermore, it is important to note that the majority of trans isomersformed during partial hydrogenation of vegetable oils and fats are indifferent positions along the fatty-acid backbone (primarily elaidic)than those that occur naturally in animal fats (vaccenic) and that fatsfrom ruminants reportedly account for 20% to 25% of TFA (trans fattyacid) intake. Thus, trans fats from animal and vegetable sources maypresent different associations with risk factors for heart disease.Indeed, since the trans form of fats may provide many of the sameproperties as saturates, it has been commonly referred to as the stealthfat.

Accordingly, as there seems to be reports weighing in on both sides ofthe “trans fat issue”, and the source of the trans fat—animal vs.vegetable—may impact upon risk factors, there may there may be a problemin the art in the use of large or significant amounts of partiallyhydrogenated fats and oils in food products; and, the American HeartAssociation recommends using naturally occurring unhydrogenated oil whenpossible.

Moreover, the problems presented by partially hydrogenated fats or oilscannot be addressed by merely employing naturally saturated fats oroils; and, the use of naturally saturated fats and oils presentproblems.

For instance, as many nutritionists caution against replacing TFAs inthe diet with saturates, it is now not recommended to substitute transfats and oils with saturated fats and oils; and, the substitution mayresult in little biological significance (see literature cited supra).Indeed, saturated fatty acids may cause greater health issues than TFAsas saturated fatty acids may raise total cholesterol mostly due to anincrease in low-density lipoprotein (LDL) cholesterol from saturatedfatty acids.

Another possible replacement for partially hydrogenated fats or oils isinteresterified fats based on liquid oils and fully hydrogenated fats.These interesterified fats are from a process wherein the fatty acids onthe triglycerides of two fats are randomized, resulting in atriglyceride composition that can provide a suitable melting profile.

This option presents problems insofar as the food manufacturer orprocessor would be required to include the fully hydrogenated fat on theproduct label, and the ultimate consumer may likely associate transisomers with the full or complete hydrogenation process, such that thefood product would likely not be commercially successful.

Polyunsaturated fatty acids are considered a highly essential componentof a healthy diet according to the U.S. Food and Nutritional Board'sRecommended Dietary Allowances (tenth ed. 1989) (e.g., amount of dietarylinoleic acid for humans should be a minimum of 2% of dietary caloriesand preferably 3%; and, the requirement for linolenic acid has beenestimated to be 0.54% of calories)

While it would be desirable to replace partially hydrogenated fatssimply with natural vegetable oils since natural vegetable oils have arelatively high ratio of polyunsaturated to saturated fatty acids,attempts to do this so far have also proven to be quite unsatisfactoryin regard to either the processing or organoleptic (e.g., taste,texture, eating) aspects of the food product. For example, there may beinsufficient oil retainment in the dough or batter resulting inseparation of oil. Or, oils may depart from the food product too quicklyin the mouth, imparting an off-taste and off-feel to the product as itis being consumed.

Another related problem in the preparation of food products is “bloom”;a phenomenon wherein certain fats or oils permeate to the surface of afood product, such as a cookie, and leave a scoring on the surface ofthe food product. This “bloom” renders the food product not visuallyappealing and ergo not consumable. It would be desirable to provide ashortening system which does not suffer from “bloom.”

In the production of food surfactants or emulsifiers, a triglyceride isreacted with glycerol and to form a reaction product containing thedesired product, the monoglycerides. Thus, the reaction product istypically subjected to a treatment to isolate a monoglycerides productfrom a diglycerides and triglycerides product; the diglycerides andtriglycerides product is considered a by-product of the reaction of atriglyceride with a glycerol to obtain monoglycerides for surfactants oremulsifiers. The diglycerides and triglycerides product is sometimesdiscarded, or recycled back to a reactor wherein the reacting withglycerol is occurring so as to enhance the production of monoglycerides(see, e.g., Lauridsen, “Food Surfactants, Their Structure AndPolymorphism” Technical Paper TP 2-1e Danisco Ingredients, BrabandDenmark, and references cited therein).

Systems functioning as or containing fats or oils have been proposed(see, e.g., CN 1078353, U.S. Pat. Nos. 5,458,910, 5,612,080, 5,306,514,5,306,515, 5,306,516, 5,254,356, 5,061,506, 5,215,779, 5,064,670,5,407,695, 4,865,866, 4,596,714, 4,137,338, 4,226,894, 4,234,606,4,335,157, 3,914,452, 3,623,888, DE 291240A). In addition, reference ismade to U.S. Pat. No. 5,908,655 and EP1057887A1, and documents citedtherein including, U.S. Pat. Nos. 2,132,437, 2,442,534, 3,943,259,4,018,806, 4,055,679, 4,154,749, 4,263,216, 4,366,181, 4,386,111,4,425,371, 4,501,764, 4,510,167, 4,567,056, 4,596,714, 4,656,045,4,732,767, 4,889,740, 4,961,951, 5,110,509, 5,211,981, 5,316,927,5,434,280, 5,439,700, 5,458,910, 5,470,598, 5,589,216, 5,612,080,5,718,938, and 5,756,143; and, Feuge et al., Modification of VegetableOils VI: The Practical Preparation of Mono and Diglycerides, Oil andSoap, 23 (259-264), 1946; Handbook of Food Additives, 2nd Edition, vol.1, Chapter 9, Surface Active Agents, pp. 397429; Bailey's Industrial Oiland Fat Products, 4th Edition, vol. 2, Chapter 4, pp. 130-147; and Krog,“Interactions of Surface-Active Lipids with Water, Protein and StarchComponents in Food Systems,” Technical Paper TO 3-le, DaniscoIngredients, Braband, Denmark.

However, these systems have not sufficiently addressed the problems inthe art; and, these systems have not been reported to provide thesynergistic, and surprisingly superior properties, including improvementin organoleptic properties of foodstuff, of the present invention.Further, these systems may not sufficiently address new or additionalissues that have arisen in the art.

More in particular, currently, partially hydrogenated (PH) fats areutilized to help shorten the texture of crackers and cookies and relatedbakery items. Also, PH fats are utilized to coat the surface of crackersto preserve shelf life and maintain freshness. New labeling requirements(“nutritional panel issues”) for trans fats have been proposed and as aresult manufacturers will attempt to conserve the level of trans byreplacing the current partially hydrogenated fats with options such as:(1) Blend of fully refined oils with fully hydrogenated fats; (2)Interesterification of fully refined oils with fully hydrogenated oiland (3) Blends of domestic oils with tropical fats.

Disadvantages for these options would include possible functionalproblems or marketing issues.

For example, in options (1) or (2), the declaration of hydrogenated fatswould be a marketing problem due to the association of trans fatty acidswith hydrogenation. From a functional point of view, option (1) wouldprovide high melting solids which may result in waxiness and/or drynessin the mouth, leading to poor flavor release. For option (3), thedeclaration of a tropic fat would be a marketing problem due to theassociation of saturated fats and tropic fats.

Thus, for instance, U.S. Pat. No. 5,908,655 and EP1057887A1 provide ashortening system. The shortening system comprises an admixture of atleast one non-hydrogenated vegetable oil and at least one isolatedstearine fraction obtainable from glycerolysis/interesterification of afat or oil, wherein the isolated stearine fraction has an enhancedconcentration of diglycerides.

In these documents, the monoglyceride of the shortening system is onewhich is normally solid at room temperature, or one which is a stearinefraction, or one that is with a diglyceride and is a stearine fractionor normally solid at room temperature, e.g., monoglycerides anddiglycerides derived from fats and oils such as palm stearine that arehigh in saturated fatty acids. The marketing issue of the association ofsaturated fats and tropic fats is not addressed in these documents.

Further still, since monoglycerides derived from these esters have sohigh a melting point (greater than 65° C.), these crystals can providedelayed meltdown, and possibly the issue of waxiness. By shifting todiglycerides which have higher solubilities in fats and oil and as aresult lower melting points, this issue would be reduced (and hence thepreference in U.S. Pat. No. 5,908,655 and EP1057887A1 for diglyceridesor stearine fractions having enhanced diglyceride concentrations).

Unfortunately these fats also contain appreciable amounts ofpolyunsaturated fats and monoglycerides and diglycerides resulting fromthese esters have much lower crystal integrity.

As a result, higher levels of the monoglycerides and diglycerides (e.g.,6-8%) are employed to provide the desired effect. This is not a minoramount of monoglyceride and/or diglyceride. Accordingly, this does notadequately address the issues in the art.

It would be advantageous and an advance in the art to provide ashortening system, such as a spray shortening system, that addressesissues in the art and is useful for the coating of bakery or bakedproducts, such as savory crackers.

OBJECTS AND/OR SUMMARY OF THE INVENTION

In view of the state of the literature on TFAs and the caution againstreplacing TFAs with saturates, the use of a minor amount of amonoglyceride and/or diglyceride containing or consisting essentially ofor consisting of TFA, for example, to improve the organoleptic andphysical properties of a non-hydrogenated or highly unsaturatedvegetable oil, may address issues in the art, without presenting asignificant health risk (See also van de Vijver et al. 1996, supra; vande Vijver et al. 2000, supra). Moreover, as demonstrated herein,inventive shortening systems with a conserved amount of trans fat, canprovide overall less trans fat than hydrogenated fats or oils, and anadvantageous nutritional panel; and thus, the present invention can evenaddress the “trans fat issue”, if it is an issue, as well as nutritionalpanel issues.

Indeed, it would be advantageous and an advance in the art to provide ashortening system that contains, or consists essentially of, or consistsof, an unhydrogenated or non-hydrogenated, highly unsaturated, vegetableoil, e.g., sunflower oil, soybean oil, corn oil, cottonseed oil,safflower oil, canola oil, olive oil, or blends thereof, advantageouslysoybean oil, cottonseed oil, canola oil or blends thereof, and only aminor amount of a monoglyceride and/or diglyceride, advantageously amonoglyceride, based on a highly unsaturated oil, such as a highlyunsaturated vegetable oil, e.g., canola or soybean oil, which has beenselectively and partially hydrogenated so as to result in conservationof the geometric isomer of the C18:1 ester, namely the C18:1t or elaidicester.

This invention pertains to mono- and di-glycerides as containingsaturated esters (e.g., palmitic, stearic, combinations thereof as themajor fraction with appreciable amounts of both glycerol mono oleate andglycerol mono elediate. The monoglyceride can be derived from highlyunsaturated fats such as soybean, canola, cottonseed, sunflower, palm orblends thereof which have been fully refined, partially hydrogenated, orfully hydrogenated, or blends thereof. The addition of the unsaturatedesters of the monoglycerides help moderate the nucleation of thesaturated esters to allow processing and stability of the oil duringproduct storage. Without the addition of the unsaturated esters, the lowsolids gel that forms from the crystallization may be unstable.

The present invention relates to a shortening system, such as a sprayshortening system; for instance, a shortening system containing,consisting essentially of, or consisting of, unhydrogenated ornon-hydrogenated vegetable oil, such as a highly unsaturated,non-hydrogenated or unhydrogenated vegetable oil, e.g., soybean oil orcanola oil and a minimum or minor amount (e.g., by weight about 3-10%,advantageously about 3-7%, more advantageously about 3-6% or about 3-5%or less than about 6% or less than about 8%) of conserved transmonoglyceride and/or diglyceride, advantageously a monoglyceride or amono- and diglyceride that is mostly monoglyceride, based on a highlyunsaturated oil, such as a highly unsaturated vegetable oil, e.g.,canola or soybean oil, which has been selectively and partiallyhydrogenated so as to result in conservation of the geometric isomer ofthe C18:1 ester, namely the C18:1t or elaidic ester, as well as tomethods for making and using such a shortening system, products from theuse of such a shortening system, and the monoglyceride and/ordiglyceride constituent of the shortening system, and methods for makingand uses thereof.

The present invention provides an isolated monoglyceride and/ordiglyceride obtained or obtainable by glycerolysis/interesterificationof an unsaturated oil which has been selectively and partiallyhydrogenated so as to result in conservation of the elaidic ester(C18:1t), wherein the isolated monoglyceride and/or diglyceridecomprises the elaidic ester in amount of less than 25 wt. %.

The present invention provides a process for the preparation of amonoglyceride and/or diglyceride wherein the monoglyceride and/ordiglyceride comprises the elaidic ester in amount of less than 25 wt. %,the process comprising the steps of (i) selective and partialhydrogenation of an unsaturated oil so as to result in conservation ofthe elaidic ester (C18:1t) (ii) glycerolysis/interesterification of theselectively and partially hydrogenated unsaturated oil.

The present invention provides a shortening system comprising i) anedible oil; and ii) a monoglyceride and/or diglyceride obtained orobtainable by glycerolysis/interesterification of an unsaturated oilwhich has been selectively and partially hydrogenated so as to result inconservation of the elaidic ester (C18:1t); wherein the monoglycerideand/or diglyceride is present in a minor amount and wherein the isolatedmonoglyceride and/or diglyceride comprises the elaidic ester in amountof less than 25 wt. %.

It will be appreciated by one skilled in the art that during selectiveand partial hydrogenation of the unsaturated oil the trans isomer of theC18:1 ester may be formed rather than simple reduction of theunsaturated ester. Thus it will be appreciated that by the conservationof the C18:1t ester refers not only to conservation of any C18:1t esterpresent in the unsaturated oil but also to conservation of C18:1t esterformed during the selective and partial hydrogenation.

It will also be appreciated by one skilled in the art that conservationof the trans form C18:1 ester (C18:1t) must result from conservation ofthe unsaturation of the ester, the positional isomer of the ester andthe geometric isomer of the ester. If any one of (a) the degree ofunsaturation, (b) the position of the unsaturation (the positionalisomer) or (c) the geometric configuration of the isomer, were to changethe compound would be other than an elaidic ester (C18:1t) and theelaidic ester (C18:1t) would not be conserved.

The present invention envisages that not only is the ester form of theelaidic ester (C18:1t) conserved but also elaidic acid (C18:1t) presentas free acid in the unsaturated oil during selective and partialhydrogenation is also conserved.

The inventive shortening composition may be prepared by the physicalblending or admixing of the components (the non-hydrogenated vegetableoil and the mono- and diglycerides or the stearine fraction thereof),preferably with mechanical agitation. The mono- and diglyceride ispreferably heated to an elevated temperature sufficient to provideliquidity, e.g., to within plus or minus 10° C. of its melting point,and is then added directly into the non-hydrogenated liquid vegetableoil. Blending is continued until the mono- and diglyceride is completelyin solution, i.e., completely dissolved into the non-hydrogenated liquidvegetable oil. The inventive shortening composition can then be addeddirectly into a foodstuff at this temperature, or cooled prior to use ina foodstuff, depending upon the use. The inventive shorteningcomposition is advantageously used as a liquid, e.g., as a spray, or inan aerosol or atomized form. Thus, after preparation, the inventiveshortening composition can be stored at a temperature to maintain it ina liquid state, i.e., to maintain the solution; and it can be useddirectly in the preparation of a foodstuff at or below the temperaturerequired to maintain the solution. In addition, the liquid state of theinventive shortening composition can be rapidly cooled to a temperatureof about 65-90° F. (about 18°-32° C.) to initiate the formation ofdispersed fat crystals in the oil prior to adding to other ingredientsof a foodstuff.

For instance, the shortening system advantageously contains, or consistsessentially of, or consists of, a minor amount of the monoglycerideand/or diglyceride, such as, by weight (based on the total weight of thecomposition or system) about 3-about 10% or about 3- about 7% or about4- about 6% or about 5%; or, less than 6-8% of the monoglyceride and/ordiglyceride, for example, less approximately 6% or less thanapproximately 8%, such as from about 1% or about 2% or about 3% to about5% or about 7% or less than 6% or less than 8%, e.g., about 2% or about3% or about 4% to approximately 5%.

The shortening system similarly advantageously comprises, consistsessentially of, or consists of, the unsaturated or unhydrogenated ornon-hydrogenated, advantageously highly unsaturated and non-hydrogenatedoil, in an amount by weight (based on the total weight of thecomposition or system), of more than 94-92%, or of about 97% to about90%, or of about 97% to about 93%, or of about 96% to about 94%, or ofabout 95%, or of more than approximately 94%, or of more thanapproximately 92%; such as a system containing, or consistingessentially of, or consisting of, by weight (based on the total weightof the composition or system) from about 99% to about 95% of the oil,or, about 98% to about 95% of the oil, or, about 97% to about 95% of theoil, or, about 99% to about 93% of the oil, or, about 98% to about 93%of the oil, or, about 97% to about 93% of the oil, or about 96% to about93% of the oil, or about 95% to about 93% of the oil, or, about 99% toabout 94% of the oil, or, about 98% to about 94% of the oil, or, about97% to about 94% of the oil, or of about 97% to about 95% of the oil;such as more than 92%, more than 94%, about 93%, e.g., about 99% orabout 98% or about 97% or about 96% or approximately 95% oil. Theshortening system preferably contains less monoglyceride and/ordiglyceride than the amount of the stearine fraction employed inshortening system of U.S. Pat. No. 5,908,655 and EP1057887A1.Advantageously, the oil and monoglyceride and/or diglyceride are matchedto each other. By the term “matched to each other” it is meant that forinstance, if the oil of the shortening system is canola oil, themonoglyceride and/or diglyceride is based upon or of canola oil; but,the source of the mono- and diglyceride need not match the oil, e.g.,fully refined oil. The monoglyceride and/or diglyceride isadvantageously obtained from the glycerolysis of a fat or oil.

The shortening system is preferably a two-component system; namely thatas a first component there is the oil and as a second component there isthe monoglyceride and/or diglyceride. However, while the inventiveshortening system is advantageously a two-component system, it can beused with additional ingredients that are typically employed inshortening systems, with the understanding that such additionalingredients are not to detract from the novel or basic characteristicsof the invention and are not to extend to embodiments found in the priorart.

Thus, for instance, while the inventive shortening system isadvantageously a two-component system, it can be used with or contain orconsist essentially of or consist of additional ingredients typicallyemployed in or with shortening systems, such as an antioxidant system,e.g., any desired antioxidant system, such as tocopherol, TBHQ, BHT, orpropyl gallate, alone or in combination with metal scavengers such ascitric acid, phosphoric acid, EDTA and the like, to increase thestability of the shortening system against oxidative reactions. Suchantioxidants are used in amounts typically used in the art, e.g., about0.05%-about 3%, for instance, about 1%-about 3%, such as about 2%, byweight of the total composition or system.

The monoglyceride and/or diglyceride or mono- and diglyceride of theshortening system advantageously comprises, or consists essentially of,or consists of, a minimum monoglyceride content of greater than about45% by weight, such as greater than about 50% by weight, for instance,greater than about 55% by weight, e.g., greater than about 60% byweight, advantageously greater than about 65% by weight, preferablygreater than about 70% by weight, such as greater than about 75% byweight, for instance, greater than about 80% by weight, e.g., greaterthan about 85% by weight, even more advantageously greater than about90% by weight, e.g., greater than about 92% by weight, such as greaterthan about 95% by weight, most advantageously a product that isconsidered a monoglyceride. Thus, it can be said that it is preferredthat the monoglyceride and/or diglyceride be predominantlymonoglyceride, or more preferably, monoglyceride.

The monoglyceride and/or diglyceride or mono- and diglyceride of theshortening system advantageously comprises, or consists essentially of,or consists of, a content of glycerol mono elaidate (18:1t) by weight ofless than about 25%, for instance, less than about 20%, about 5-about25% or about 5-about 20% or about 10-about 20%; or, for example about15-about 20%, about 10- about 25% or about 1-about 25%, such as about18%.

The monoglyceride and/or diglyceride or mono- and diglyceride of theshortening system advantageously comprises, or consists essentially of,or consists of, a content of glycerol mono oleate (18:1c) by weight ofpreferably less than about 50%, for instance, less than about 40%, lessthan about 30%, about 5-about 35% or about 5-about 30% or about 10-about25%; or, for example about 15-about 25%, about 18- about 22% or such asabout 20%.

The monoglyceride and/or diglyceride or mono- and diglyceride of theshortening system advantageously comprises, or consists essentially of,or consists of, a content of saturated monoglycerides (e.g., glycerolmonostearate, glycerol monopalmitate, and combinations thereof) byweight of about 10-about 80%, for instance, about 20-about 70%, such asabout 30-about 70% or about 40-about 65% or about 45-about 60%; or about50-about 60%; or, for example about 55%.

The monoglyceride and/or diglyceride or mono- and diglyceride of theshortening system comprises or consists essentially of a mixture ofesters comprising or consisting essentially of: (a) saturatedmonoglycerides (e.g., glycerol monostearate (C18:0) or glycerolmonopalmitate or combinations thereof); (b) glycerol mono oleate (C18:1cis); and (c) glycerol monoeladiate (C18:1 trans). By weight, themixture advantageously contains or consists essentially of about 40% toabout 70%, such as about 45% to about 65%, e.g., about 45% to about 55%,such as about 50% of (a); about 10% to about 40%, such as about 15% toabout 35%, e.g., about 20% to about 30%, such as about 25% of (b); and amaximum of about 25% of (c), such as a maximum of about 20% of (c),e.g., a maximum of about 15% or 10% of (c).

Thus, in a further embodiment the invention provides a method forpreparing a shortening composition comprising admixing an aforementionedmonoglyceride and/or diglyceride obtainable from or obtained from theglycerolysis/interesterification of a triglyceride or at least onemonoglyceride and/or diglyceride, e.g., mono- and diglycerides fromglycerolysis/interesterification having the aforementioned properties,with vegetable oil, advantageously an unhydrogenated ornon-hydrogenated, highly unsaturated vegetable oil, e.g., sunflower oil,soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, oliveoil, or blends thereof, advantageously soybean oil, cottonseed oil,canola oil or blends thereof, advantageously soybean oil or canola oil.The monoglycerides can be derived from one source fat or by blending themonoglycerides from several fat sources

In another embodiment the invention comprises a method for preparing ashortening system or composition comprising: subjecting a triglycerideto glycerolysisanteresterification; isolating a monoglyceride and/ordiglyceride obtainable from or obtained from theglycerolysisanteresterification and having the aforementionedproperties, and admixing the isolated monoglyceride and/or diglycerideobtainable from the glycerolysisanteresterification of a triglyceridewith vegetable oil, e.g., sunflower oil, soybean oil, corn oil,cottonseed oil, safflower oil, canola oil, olive oil, or blends thereof,advantageously soybean oil, cottonseed oil, canola oil or blendsthereof, advantageously soybean oil or canola oil. Thus, the inventioncomprehends an isolated monoglyceride and/or diglyceride or mono- anddiglyceride having the aforementioned properties, advantageouslyobtained from or obtainable from the glycerolysis/interesterification ofa triglyceride. Again, the monoglycerides can be derived from one sourcefat or by blending the monoglycerides from several fat sources.

Accordingly, the invention comprehends a monoglyceride and/ordiglyceride or mono- and diglyceride comprising, or consistingessentially of, or consisting of, a minimum monoglyceride content ofgreater than about 45% by weight, such as greater than about 50% byweight, for instance, greater than about 55% by weight, e.g., greaterthan about 60% by weight, advantageously greater than about 65% byweight, preferably greater than about 70% by weight, such as greaterthan about 75% by weight, for instance, greater than about 80% byweight, e.g., greater than about 85% by weight, even more advantageouslygreater than about 90% by weight, e.g., greater than about 92% byweight, such as greater than about 95% by weight, most advantageously aproduct that is considered a monoglyceride. Thus, it can be said that itis preferred that the monoglyceride and/or diglyceride be predominantlymonoglyceride, or more preferably, monoglyceride. (One skilled in theart can determine the monoglyceride content of a mono- and diglyceridecomposition, without undue experimentation, e.g., from documents citedin or incorporated by reference into this disclosure and the knowledgein the art; for instance, using gas chromatography, infra-redspectroscopy/spectrophotometry and other analytical procedures.)

The invention likewise comprehends a monoglyceride and/or diglyceride ormono- and diglyceride comprising, or consisting essentially of, orconsisting of, a content of glycerol mono elaidate (18:1t) by weight ofless than about 25%, for instance, less than about 20%, about 5-about25% or about 5-about 20% or about 10-about 20%; or, for example about15-about 20%, about 10- about 25% or about 1-about 25%, such as about18% (One can determine the amount of trans unsaturation of fatty acidswithout any undue experimentation, from documents cited herein orincorporated herein by reference and the knowledge in the art, see,e.g., Ratnayake, “Determination of trans unsaturation by infraredspectrophotometry and determination of fatty acid composition ofpartially hydrogenated vegetable oils and animal fats by gaschromatography/infrared spectrophotometry: collaborative study,” J AOACInt 1995 May-June; 78(3):783-802.)

The invention similarly comprehends a monoglyceride and/or diglycerideor mono- and diglyceride comprising, or consisting essentially of, orconsisting of, a content of saturated monoglycerides (e.g., glycerolmonostearate, glycerol monopalmitate, and combinations thereof) byweight of about 10-about 80%, for instance, about 20-about 70%, such asabout 30-about 70% or about 40-about 65% or about 45-about 60%; or about50-about 60%; or, for example about 55%. (One skilled in the art, candetermine the content of saturated monoglycerides (e.g., glycerolmonostearate, glycerol monopalmitate, and combinations thereof) in amono- and diglyceride composition, without undue experimentation, e.g.,from documents cited in or incorporated by reference into thisdisclosure and the knowledge in the art; for instance, using gaschromatography, infra-red spectroscopylspectrophotometry and otheranalytical procedures.)

The mono- and diglyceride of the invention can be used in the samefashion as other mono- and diglycerides.

The monoglyceride and/or diglyceride or mono- and diglyceride, includingits amount and properties (e.g., constituents), in the shortening systemof the invention provides stabilization of the liquid oil in theshortening system, e.g., by the formation of a crystalline network thatentrains and suspends liquid oil.

The shortening system advantageously provides favorable mouth feelattributes, such as clean get a way, melt down, and flavor release.

Furthermore, the shortening system advantageously allows the ingredientdeclaration of the ultimate food product to avoid the listing ofhydrogenated fats or oils, or tropical fats or oils such as palm oil, orof fats or oils that are highly saturated. That is, the ultimate foodproduct need not list in its ingredient declaration hydrogenated fats oroils, or tropical fats or oils such as palm oil, or of fats or oils thatare highly saturated, due to the shortening system; a clear advantageover that which has come before, such as U.S. Pat. No. 5,908,655 andEP1057887A1 and other prior documents in the art that do not necessarilyseek to avoid the necessity to list or declare such ingredients (andindeed, certain documents in the art may even direct towards the use ofhydrogenated fats or oils, or tropical fats or oils such as palm oil, orof fats or oils that are highly saturated or of a stearine fraction, incontrast to the instant invention).

The inventive shortening system allows for the conservation of transfats or oils, as well as advantageously the conservation of saturatedfats.

The present invention also provides a shortening system comprising, orconsisting essentially of, or consisting of, an admixture of at leastone hydrogenated vegetable oil and at least monodiglyceride and/ordiglyceride comprised of mono unsaturated acyl fatty acids (18:1c (cis)& 18:1t), e.g., an aforementioned mono- and diglyceride of theinvention, in combination with at least one saturated acyl fatty acid.This shortening system can be employed in accordance with any hereindiscussion of uses for or of a shortening system or composition. Thisshortening system advantageously contains, based on weight of the totalcomposition, about 3% to about 10% of the mono- and diglyceride, e.g.,about 3% to about 7%, such as about 3% or about 4% or about 5% or about6% of the mono- and diglyceride.

Vegetable oils high in polyunsaturation such as soybean oil, canola oil,are advantageous to employ in the practice of the invention; and, incertain embodiments, such oils that have been partially and selectivelyhydrogenated may be employed.

The invention allows for the stabilization and entrainment of liquid oilin crackers, cookies, bread, and related baked goods. Thus, theinvention provides for uses of the shortening system and monoglycerideand/or diglyceride of the invention.

Furthermore the invention allows for the coating of cereals to increaseshelf life of the cereal. In cereal applications the cereal areformulated and then formed or extruded with the possibility of toasting,baking or the like. Immediately following this step, the cereal iscoated with a spray oil to congeal on the surface providing increasedshelf life. Typically partially hydrogenated fats or tropical fats areutilized for this purpose. The present inventive shortening may beapplied in a similar manner to form a barrier on the surface of thecereal.

Accordingly, the invention comprehends a foodstuff or food product, suchas bread, a cracker, cookie or similar baked food product, cereal,tortilla such as baked tortilla (advantageously soft), taco, toasterpastry, pie dough or good that contains or has been coated with theshortening system of the invention, as well as means for preparing sucha foodstuff or food product comprising, consisting essentially of orconsisting of coating the foodstuff or food product. Thus, the inventioncomprehends an improved method for preparing such a foodstuff or foodproduct comprising or consisting essentially of or consisting of coatingthe foodstuff or food product with or topically applying to thefoodstuff or food product an inventive shortening system, as well asimproved methods for improving or increasing shelf life or for improvingor enhancing organoleptic properties or mouthfeel or taste of such afoodstuff or food product comprising or consisting essentially of orconsisting of coating the foodstuff with or topically applying to thefoodstuff or food product an inventive shortening system.Advantageously, the coating or topical application is performed afterbaking the foodstuff or food product, and prior to any packaging. Thus,an improvement in the preparation and packaging of such a foodstuff orfood product is coating the foodstuff or food product with, or topicallyapplying to the foodstuff or food product, after baking and beforepackaging, an inventive shortening system.

More in particular, shortenings are employed both in the formulation ofsnack crackers, cookies, and similar baked food products and as acoating on the surface thereof after baking. After baking, such as ashort time after baking or immediately after baking, advantageouslywhile the crackers, cookies, etc. are still hot or warm, shorteningsystem of the invention (spray oil) is topically applied to the entiresurface on a weight basis of about 10-about 20%, e.g., about 12- about18%, such as about 15%. This spray oil serves to improve and preservethe cracker's or cookie's mouth profile concerning texture/favorrelease; and, of course, its overall appearance, as well as itsstability (e.g., shelf life).

Further, the inventive shortening system can be used as a deliverysystem for an emulsifier. For use as a delivery system for foodemulsifiers, the inventive shortening composition is typically combinedby physical blending (admixing) with the emulsifier. Typical emulsifierswhich can be blended with the shortening system include lecithin,diacetylated tartaric acid esters of mono-diglycerides (DATEM), sodiumstearoyl lactylate (SSL) and the like (see, e.g., N. Krog, “Interactionsof Surface-Active Lipids With Water, Protein and Starch Components InFood Systems,” Technical Paper TP 3-1e, Danisco Ingredients, Braband,Denmark). And thus, the invention comprehends an emulsifier deliverysystem comprising: an inventive shortening system admixed with anemulsifier. The amount of emulsifier used is the same as the amount ofemulsifier typically used when shortening is a vehicle for delivery ofan emulsifier; and, the skilled artisan can arrive at a suitable amountof emulsifier for use in this aspect of the invention, without undueexperimentation, from this disclosure and, documents cited herein orincorporated herein by reference, and the knowledge in the art.

Thus, the invention comprehends a foodstuff containing the inventiveshortening system or having been prepared with the inventive shorteningsystem; and, the invention provides an emulsifier delivery systemcomprising the inventive shortening system.

The shortening system of the present invention provides improvedorganoleptic properties to foodstuff prepared with or containing theshortening system. For instance, when sprayed on crackers, theshortening system, possibly due to the synergistic amount of crystalmatrices, does not “bleed of F” the cracker as do other fats or oilswhen the cracker is placed on a surface; and, the shortening system doesnot separate too quickly in the mouth such that the cracker has bettertaste and feel in the mouth. Similarly, when employed in baked goods,i.e., when used in a recipe prior to baking and baked in a baked good orfoodstuff, the shortening system does not permeate to the surface or“bloom.”

By “does not ‘bleed off’” is meant that the cracker or other foodstuffis placed on wax paper for a period of time, such as overnight, and thecracker or foodstuff leaves a negligible oil print on the paper, similarto the print left by a cracker or other foodstuff prepared using apartially hydrogenated shortening for the same period of time.

Furthermore, short chain fatty acids, such as those based upon butyricacid, raise issues such as “off flavor” or “off smell”—issues ofrancidity—and, the invention, by relying upon longer carbon chains,avoids these issues too. And from the discussion herein, it is clearthat the inventive shortening system is well-suited for chemicallyleavened or yeast-raised bakery products, as well as for cookies,crackers, and other applications where partially hydrogenated fats oroils are presently used.

It is noted that in this disclosure, terms such as “comprises”,“comprised”, “comprising”, “contains”, “containing” and the like canhave the meaning attributed to them in U.S. Patent law; e.g., they canmean “includes”, “included”, “including” and the like. Terms such as“consisting essentially of” and “consists essentially of” typically havethe meaning attributed to them in patent law such as U.S. Patent law,e.g., they allow for the inclusion of additional ingredients or stepsthat do not detract from the novel or basic characteristics of theinvention, i.e., they exclude additional unrecited ingredients or stepsthat detract from novel or basic characteristics of the invention, andthey exclude ingredients or steps of the prior art, such as documents inthe art that are cited herein or are incorporated by reference herein,especially as it is a goal of this document to define embodiments thatare patentable, e.g., novel, nonobvious, inventive, over the prior art,e.g., over documents cited herein or incorporated by reference herein.And, the terms “consists of” and “consisting of” have the meaningtypically ascribed to them in patent law such as U.S. Patent law;namely, that these terms are closed ended.

These and other embodiments are disclosed or are obvious from andencompassed by, the following Detailed Description.

DETAILED DESCRIPTION

The present invention involves a shortening system comprising orconsisting essentially of or consisting of a fully refined fat such assoybean oil, cottonseed oil, canola oil, palm oil, or blends thereof, incombination with a minor amount of a monoglyceride and/or diglyceridebased on an oil such as canola or soybean or of another highlyunsaturated oil which has been selectively and partially hydrogenated toresult in conservation of the geometric isomer of the C18:1 ester. Thisester referred to as Elaidic by the common name denoted C18:1 t incombination with the saturated esters of the monoglyceride anddiglycerides provide the formation of a crystalline structure thatstabilizes the liquid oil.

The invention takes advantage of two effects: 1) that monoesters ormonoglycerides become insoluble as the temperature of the shortening inthe bakery good drops after exiting the manufacturing process; and, 2)this insolubility of the monoglyceride is further related to the natureof the acyl group, using the common nomenclature in Fats & Oils, asfollows (from least insoluble to most insoluble): Linoleic (18:2c)<Oleic (18:1 c)<Elaidic (18:1 t)<Palmitic (16:0)<Stearic(18:0)<Arachidic (20:0)<Behenic (22:0).

As to the solubility in fats and oils, among monoglycerides,diglycerides and triglycerides, monoglycerides will have the leastsolubility. At a given temperature and concentration, the order ofmelting (or solubility) of a given acyl group as an ester in fats andoils is as follows (going from most soluble to least soluble):Triglycerides<Diglycerides<Monoglycerides. This behavior relates to thesolubility of the polar head group:

Monoglycerides with two hydroxyl groups have the least solubility, anddiglycerides with one hydroxyl group have intermediate solubility. Inaddition the solubility of such lipids in fats and oils relates to thenature of the fatty acid group in regards to the length of thehydrocarbon chain(s) and to the presence of any unsaturated group(s).These attributes impact the packing of the molecules with respect toproximity (to one another). In essence, the structure of this packingdetermines the energy of interaction; the binding energy between theacyl groups. Improved packaging results in a greater melting temperatureor reduced solubility. Insolubility leads to the occurrence of supersaturation, which in turn results in nucleation, which in turn resultsin the formation of crystals, which in turn results in a low solids gel.The rate of nucleation will determine how the crystals form in size andnumber and will be determined by such conditions as the nature of themono- and diglyceride, the concentration of the mono- and diglycerideand the process. As an example mono- and diglycerides composedpredominantly of saturated esters will initiate nucleation intriglycerides (oil) at higher temperatures than mono- and diglyceridesat the same concentration containing a mixture of saturated &unsaturated esters. Conditions promoting rapid nucleation result in moreand smaller crystals. Conditions promoting slower nucleation result inless and larger crystals. The nature of these crystals will determinethe integrity of the gel in its capability to entrain and immobilize theliquid oil. Worth noting is the geometric isomerization of a cis bond ofthe monounsaturated oleic acid resulting in elaidate (C18:1 trans) whichhas a melting point in between that of the glycerol monostearate andglycerol mono oleate. Combining saturated esters of monoglycerides withglycerol mono elaidate reduces its nucleation rate.

Another consideration in this invention is the reverse ofcrystallization; the melting of the crystals that form to stabilize theliquid oil. It is useful for the crystals to have sufficient integrityto provide good stability during distribution and storage, but thenpossess the capability to melt rapidly during consumption by theconsumer to allow good mouth feel and flavor release. This rapid meltingand wetting of the monoglyceride crystalline structure can befacilitated by the incorporation of the unsaturated esters ofmonoglycerides (Oleic (C18:1 cis), Elaidic (C18:1 trans), Linoleic(C18:2)).

Mono- and diglycerides are formed in the intestinal tract as a result ofthe normal digestion of triglycerides and are also found naturally inminor amounts in all vegetable oils. As a result they are generallyrecognized as safe (GRAS). In particular, the diesters, which are quitelipophilic, can co-crystallize within the triglyceride network of theliquid vegetable oil. Monoesters of glycerides have reduced solubilityin fats and begin to crystallize at even higher temperatures (e.g.,120°-130° F.), providing crystal seeding.

Mono- and diglycerides can be commercially prepared from edible fats andoils of animal or vegetable origin. The manufacturing process involves areaction of fat (triglycerides) and glycerin or glycerol, typically inthe presence of heat and a catalyst:

Thus, the above reaction, via heat and catalysis, yields triglycerides,1,3-diglycerides, 1,2-diglycerides, 1-monoglycerides, 2-monglycerides,and glycerol. Selection for a monoglyceride fraction from the reaction,having properties as herein discussed, can be done without undueexperimentation, from the knowledge in the art, and this disclosure,including documents cited herein or incorporated herein by reference.More specifically, the reaction is carried out at approximately 200° C.(392° F.) in the presence of a catalyst such as an alkaline catalyst(see, e.g., Lauridsen, supra; Feuge and Bailey: Modification ofVegetable Oils. VI. The Practical Preparation of Mono- and Diglycerides.Oil and Soap 23:259-264 (1946)). The reaction product is a mixture ofmono- and diglycerides and triglycerides with minor quantities of freeglycerol and free fatty acids, as depicted above and in Lauridsen,supra. The reaction mixture is then processed through to remove theremaining glycerol and to reduce the level of free fatty acids. Theprocessing can comprise distillation. Thereafter, an acid is added toneutralize the catalyst. The degree of glycerolysis/interesterificationupon equilibrium is determined by the ratio of triglycerides toglycerol.

Products from the foregoing reaction and/or mono- and diglyceride of theinvention and useful in the practice of the invention contain, consistessentially of, or consist of a minimum monoglyceride content, byweight, of preferably greater than 45%, advantageously, greater than70%, more preferably greater than 80%, and most advantageously greaterthan 90%. Products meeting these specifications or employing these mono-and diglycerides, e.g., in a shortening system, for instance, in placeof partially hydrogenated fats or oils, may be considered “conservedtrans”. Such mono- and diglycerides are advantageously blended with oil,such as vegetable oil, e.g., unhydrogenated or non-hydrogenated and/orhighly unsaturated vegetable oil, or otherwise employed as one employsmono- and diglycerides, for instance, as discussed herein. Further, asdemonstrated herein, saturated fat is also conserved by the instantinvention.

When blended with oil, such as vegetable oil, e.g., unhydrogenated ornon-hydrogenated and/or highly unsaturated vegetable oil, the system orcomposition may be considered a shortening system or composition. Ashortening system or composition of the invention advantageouslycontains, by weight, 3-10%, advantageously 3-7%, preferably, 4-6%, suchas 5%, of herein discussed mono- and diglycerides. The herein discussedmono- and di-glycerides provides stabilization of liquid oil in theshortening system, by the formation of a crystalline network thatentrains and suspends liquid oil, thereby providing favorable mouth feelattributes, such as clean get a way, melt down, and flavor release.Shortening systems of the invention can allow for an ingredientdeclaration that avoids the listing of hydrogenated fats or oils ortropical fats, such as palm oil which are high in saturated fats, andcan provide for the conservation of trans as well as saturated fats.Thus, the invention provides a shortening system comprising an admixtureof at least one non hydrogenated vegetable oil and at lease one hereindiscussed mono- and diglyceride, advantageously obtained from theglycerolysis of a fat or oil. The invention can also provide ashortening system comprising an admixture of at least one hydrogenatedvegetable oil and at least one herein mono- and diglyceride comprisedpredominantly of mono unsaturated acyl fatty acids (18:1 c & 18:1 t) incombination with at least one saturated acyl fatty acids. In shorteningsystems of the invention, there can be plant fat selected from the groupconsisting of vegetable oils high in polyunsaturation, such as soybeanoil or canola oil that have been partially and selectively hydrogenated.And, in shortening systems of the invention, the vegetable oil canselected from the group consisting of sunflower oil, soybean oil, cornoil, cottonseed oil, safflower oil, canola oil and olive oil.

As discussed herein the selective and partial hydrogenation of theunsaturated oil (to be subjected to glycerolysis/interesterification) isperformed so as to result in conservation of the elaidic ester (C18:1t).Conditions required to provide such geometric isomer conservation areknow to those skilled in the art. For example the selective and partialhydrogenation may be performed (i) at high catalyst concentration; (ii)at low hydrogen gas pressure; (iii) at high reaction temperature and/or(iv) utilizing a catalyst with reduced activity (poisoned with sulfur,for example). Processes in which selective and partial hydrogenation ofunsaturated oils are taught can be found in, for example, U.S. Pat. No.4,307,026 and “Foods, Fats and Oils”, Institute of Shortening and EdibleOils, 1750 New York Avenue, NW, Suite 120, Washington, D.C. 20006. Suchprocesses and the mechanisms by which they are controlled are taught indetail in the standard reference work Bailey's Industrial Oil and FatProducts, Wiley-Interscience; 5th edition (December 1995), ISBN:0-471-59430-X.

In one preferred aspect the selective and partial hydrogenation of theunsaturated oil (to be subjected to glycerolysis/interesterification) isperformed so as to result in formation of elaidic ester (C18:1t).

In one preferred aspect the selective and partial hydrogenation of theunsaturated oil (to be subjected to glycerolysis/interesterification) isperformed so as to result in formation of elaidic ester (C18:1t) andconservation of the elaidic ester (C18:1t).

Shortening systems of the invention can be used instead of conventionalpartially hydrogenated fats or oils in various types of foodstuffs orfood products, and can be used as a delivery system for an emulsifier.

Commonly owned U.S. application Serial No 60/475,590, filed Jun. 4,2003, by the same inventor as herein, involves the role of glycerol monoelediate to form crystals along with the saturated esters (glycerol monostearate, glycerol mono palmitate) wherein the low solids gel that formsfrom this system entrains the liquid oil but also melts quicklyproviding desired eating properties such as flavor release, tenderness,and quick/clean meltdown, whereas, in contrast, the present inventionpertains to the mono- and diglycerides containing saturated esters(e.g., palmitic, stearic, combinations thereof) as the major fraction,with appreciable amounts of both glycerol monooleate and glycerol monoelaidate. The monoglyceride can be derived from highly saturated fatssuch as soybean, canola, cottonseed, sunflower, palm, or blends thereof,which have been fully refined, partially hydrogenated, or fullyhydrogenated, or blends thereof. The addition of the unsaturated estersof the monoglycerides help moderate the nucleation of the saturatedesters to allow processing and stability of the oil during productstorage. Without the unsaturated esters, the low solids gel that formsfrom the crystallization may be unstable.

The invention is further described by, and a better understanding of thepresent invention and of its many advantages will be had from, thefollowing examples, given by way of illustration.

EXAMPLES Example 1 Cookie Dough

Fats and shortenings are incorporated in doughs to shorten the textureso that the finished products are less firm. During the mixture of adough there is competition for the flour surface between the aqueousphase and the fat. The aqueous phase interacts with the flour protein tocreate gluten which forms a cohesive and extensible network. Howeverwhen the surface of the flour is coated with fat, absorption is reducedand a less cohesive gluten network is formed. In this sense, the fatserves to shorten the texture.

The shortening is prepared by thoroughly physically blending bothcomponents at a temperature of 60° C. to ensure complete solubilizationof the mono- and diglyceride. The blend is then passed through a scrapsurface heat exchanger and cooled to a temperature of approximately 24°C. and then tempered for 1 hour with gentle agitation to form a crystalnetwork. The crystallized liquid shortening is then incorporated withinthe cookie dough formulation.

SUGAR COOKIE FORMULATION INGREDIENTS GRAMS GROUP 1 NFDM: NON-FAT DRYMILK POWDER 2.25 SALT 2.81 FGS: SUCROSE, FINE GRANULATION 94.50 SODA:SODIUM BICARBONATE 2.25 INVENTIVE SHORTENING SYSTEM 90.00 GROUP 2AMMONIUM BICARBONATE 1.13 HFCS: HIGH FRUCTOSE CORN SYRUP 3.38 WATER49.50 GROUP 3 FLOUR 225.00

The mixing procedure for these Groups is as follows:

Stage 1

Group 1: blend dry ingredients (NFDM, salt, soda, FGS) add to fat, andmix in Hobart mixer 3 minutes at low speed, scrape paddle and sides ofbowl after each minute of mixing.

Stage 2

Group 2: dissolve ammonium bicarbonate in tap water to form a firstsolution, add first solution to HFCS to form second solution, add secondsolution to product from Stage 1, follow Group 1 mixing procedure, mix 1min at low speed, scraping bowl and paddle after each 30 sec., and mix 2min at med. speed, scraping bowl and paddle after each 30 sec.

Stage 3

Group 3: add flour to product from Stage 2, follow Group 2 mixingprocedure, fold into liquid mixture 3 times, and mix 2 minutes lowspeed, scraping bowl and paddle after each 30 sec.

After mixing is complete, the dough is allowed to sit for 10 minutes toobserve oil retention.

Thereafter, the dough is sheeted out to a thickness of 7 mm with arolling pin and gauge bars. Using a round cutter (60 mm), the cookiespieces are placed on an aluminum baking sheet and baked at 400° F. for12 minutes.

After baking, the cookies are allowed to cool to ambient temperature.

The cookies are then evaluated for organoleptic properties(texture/flavor release) and oil retention.

Upon resting the mixed dough for 10 minutes, small amounts of liquid oilcan be observed at the base of the pan. Even with this minor separation,the dough maintains good Theological properties for sheeting andcutting. The finished cookies have short texture and good flavorrelease. Negligible oil prints are from cookies on a paper towelovernight, similar to the prints left by a partially hydrogenatedshortening.

Example 2 Savory, Snack Crackers

Shortenings are employed both in the formulation of snack crackers andas a coating on the surface of the crackers after baking. Immediatelyafter baking while the crackers are still hot, shortening (spray oil) istopically applied to the entire surface on a weight basis of 10-20%.This spray oil serves to improve and preserve the cracker's mouthprofile concerning texture/flavor release; and, of course, its overallappearance. Generally, partially hydrogenated oils are employed asopposed to non-hydrogenated oils due to the presence of solid fat orcrystals which entrap liquid oil. Crackers sprayed simply withnon-hydrogenated oils can be characterized as very oily to the touchwhen removing from the packaging. In addition, the mouthfeel of thesecrackers seems somewhat dry and brittle and the flavor release seemsquick as the liquid oil releases immediately from the surface.

To evaluate an inventive shortening composition as in Example 1, a modelformulation for buttery snack crackers is prepared. The shortening isprepared by thoroughly physically blending both components at atemperature of 60° C. to ensure complete solubilisation of the mono- anddiglyceride. The crackers are first formulated with the shortening andthen after baking, the shortening is applied as a spray oil.

SAVORY SNACK CRACKER FORMULATION INGREDIENTS GRAMS GROUP 1 INVENTIVESHORTENING SYSTEM 30.00 SALT 5.00 FGS: SUCROSE, FINE GRANULATION 23.00BUTTER FLAVOR 2.00 HFCS: HIGH FRUCTOSE CORN SYRUP 10.00 WATER 160.00GROUP 2 FLOUR 500.00 SODIUM BICARBONATE 6.00 CALCIUM PHOSPHATE 4.00GROUP 3 AMMONIUM BICARBONATE 6.00

The mixing procedure for these Groups is as follows:

Stage 1

Group 1: In a water jacketed mixing bowl with paddle, add and mix all ofGroup I reserving a small portion of the water to dissolve ammoniumbicarbonate. Mix for 3 minutes at low speed.

Stage 2

Group 2: Add flour, soda and calcium phosphate to the product from Stage1, and jog mixer mix for 30 seconds at low speed.

Stage 3

Group 3: Add ammonium bicarbonate dissolved in remaining water to theproduct from Stage 2, and mix for 6-8 minutes at low speed; scrapingdown sides of mixing bowl after each 1 minute.

The sheeting and cutting and baking is as follows:

1. After proofing, the product from Stage 3 is sheeted on a RondoSheeter at #12 setting; and passed through 3 times. Thereafter, theproduct is sheeted once at the following settings, gradually reducingthe thickness of the dough: #10, #7, #5 turn 90, #3, finish at #1 or ¾2. Stamp out cracker pieces so that 10 pieces weigh approximately 35grams.3. Place cracker pieces on hot wire mesh band. Bake at 400° F. for 4minutes or until a golden brown color is obtained with a final moisturecontent of 2-3%4. The inventive shortening system in spray oil form is then applied inliquid form at a temperature of 60° C. by a spray atomizer at a level of18% based on a total weight of cracker.5. The crackers are then allowed to cool on a rack and then packaged inplastic liners.

Upon evaluation, the crackers incorporating the inventive shorteningbased had a uniform appearance and were semi-dry to the touch. Both themouthfeel and the flavor release provided a pleasant eating experience.

Example 3 An Inventive Mono- and Diglyceride and Shortening System &Evaluation Thereof

Partially hydrogenated soybean oil was subjected to glycerolysisfollowed by molecular distillation to obtain an inventive mono- anddiglyceride having the following characteristics:

INVENTIVE MONO- & DIGLYCERIDE CHARACTERISTICS FATTY ACID COMPOSITION(weight percent) Myristic (C14:0) Trace Palmitic (C16:0) 10.7% Stearic(C18:0) 45.3% Oleic (C18:1) 20.5% Elaidic (C18:1t) 18.0% Linoleic(C18:2) 4.2% Arachidic (C20:0) 0.3% IODINE VALUE (wijs) 41.0 OTHERPROPERTIES Acid Value (mg KOH/gram) 0.87 Total monoglyceride content(weight percent) 94.9% Total diglyceride (weight percent) 3.4% Freeglycerol (weight percent) 0.3%

As shown by this example, the monoglyceride content, by weight can begreater than 80%, e.g., greater than or to about 85% by weight, such asgreater than or to about 90% by weight, e.g., greater than or to about92% by weight, such as greater than or to about 95%.

The above inventive mono- and diglyceride was formulated with fullyrefined soybean oil at levels of 3-6% (by weight) to obtain inventiveshortening compositions or systems, i.e., the above mono- anddiglyceride was admixed with fully refined soybean oil, such that theresultant shortening systems contained 3-6% by weight of the mono- anddiglyceride.

The shortening systems were prepared as follows: fully refined soybeanoil and the mono- and diglyceride were combined and heated to atemperature of 60° C. and mixed thoroughly to ensure the completesolubilisation of the mono- and diglyceride.

The shortening systems were evaluated as suitable for use as ashortening system, e.g., as a replacement for partially hydrogenated oil(see, e.g., Examples, infra) using the simulated cracker test: More inparticular, using microscope slides to provide a surface to substitutefor the surface of a cracker, the slide was dipped into the shorteningsystem and removed, thereby forming a film of the shortening on thesurface of the slide. The shortening system was then allowed to congealon the surface of the slide and tempered for 1 day at 25° C. Aftertempering, the slides were then exposed to increasing highertemperatures to evaluate the integrity of the crystals and their abilityto entrain the liquid oil.

The shortening systems performed quite satisfactorily in the simulatedcracker test—the crystals maintained integrity and their ability toentrain liquid oil, demonstrating that the combination performs well asa shortening system, and that the inventive mono- and diglyceride can beemployed in a shortening system that performs well (e.g., that theinventive shortening systems can provide improved organolepticproperties). The results show that these particular inventivecompositions are useful in particular bakery formulations, such as thoseof Examples 1 and 2.

Example 4 Nutritional Panel—Nabisco® Ritz® Crackers

Under the proposed guidelines for nutritional panel informationincluding trans fat

FAT SYSTEM: FAT SYSTEM FULLY REFINED FULLY REFINED FAT SYSTEM: SBO WITH4% (BY SBO WITH 6% (BY PARTIALLY WEIGHT) MONO- AND WEIGHT) MONO- ANDHYDROGENATED DIGLYCERIDE OF DIGLYCERIDE OF SOYBEAN OIL EXAMPLE 3; ANINVENTIVE EXAMPLE 3; AN INVENTIVE (SBO) SHORTENING SYSTEM SHORTENINGSYSTEM Serving size 16 grams 16 grams 16 grams Total fat/serving 4 grams4 grams 4 grams Saturated Fat 1 gram 0.7 grams 0.7 grams Trans Fat 2grams 0.0.3 grams 0.04 grams Cis Monounsaturated fat 0.9 grams 0.9 gramsPolyunsaturated fat 1 gram 2.4 grams 2.4 grams

Example 5 Nutritional Panel—Nabisco® Triscuit® Crackers

Under the proposed guidelines for nutritional panel informationincluding trans fat

FAT SYSTEM: FAT SYSTEM FULLY REFINED FULLY REFINED FAT SYSTEM: SBO WITH4% (BY SBO WITH 6% (BY PARTIALLY WEIGHT) MONO- AND WEIGHT) MONO- ANDHYDROGENATED DIGLYCERIDE OF DIGLYCERIDE OF SOYBEAN OIL EXAMPLE 3; ANINVENTIVE EXAMPLE 3; AN INVENTIVE (SBO) SHORTENING SYSTEM SHORTENINGSYSTEM Serving size 29 grams 29 grams 29 grams Total fat/serving 5 grams5 grams 5 grams Saturated Fat 1 gram 0.86 grams 0.90 grams Trans Fat 2grams 0.035 grams 0.055 grams Cis Monounsaturated fat 1.2 grams 1.2grams Polyunsaturated fat 1 gram 3.0 grams 3.0 grams

Example 6 Nutritional Panel—Nabisco® Original Flavor Wheat Thins®

Under the proposed guidelines for nutritional panel informationincluding trans fat

FAT SYSTEM: FAT SYSTEM FULLY REFINED FULLY REFINED FAT SYSTEM: SBO WITH4% (BY SBO WITH 6% (BY PARTIALLY WEIGHT) MONO- AND WEIGHT) MONO- ANDHYDROGENATED DIGLYCERIDE OF DIGLYCERIDE OF SOYBEAN OIL EXAMPLE 3; ANINVENTIVE EXAMPLE 3; AN INVENTIVE (SBO) SHORTENING SYSTEM SHORTENINGSYSTEM Serving size 29 grams 29 grams 29 grams Total fat/serving 6 grams6 grams 6 grams Saturated Fat 1 gram 1.02 grams 1.08 grams Trans Fat 2grams 0.04 grams 0.07 grams Cis Monounsaturated fat 1.4 grams 1.4 gramsPolyunsaturated fat 0 gram 3.6 grams 3.6 grams

Example 7 Nutritional Panel—Keebler Townhouse Crackers®

Under the proposed guidelines for nutritional panel informationincluding trans fat

FAT SYSTEM: FAT SYSTEM FULLY REFINED FULLY REFINED FAT SYSTEM: SBO WITH4%(BY SBO WITH 6% (BY PARTIALLY WEIGHT) MONO- AND WEIGHT) MONO- ANDHYDROGENATED DIGLYCERIDE OF DIGLYCERIDE OF SOYBEAN OIL EXAMPLE 3; ANINVENTIVE EXAMPLE 3; AN INVENTIVE (SBO) SHORTENING SYSTEM SHORTENINGSYSTEM Serving size 16 grams 16 grams 16 grams Total fat/serving 4.5grams 4.5 grams 4.5 grams Saturated Fat 1 gram 0.80 grams 0.80 gramsTrans Fat 2 grams 0.03 grams 0.05 grams Cis Monounsaturated fat 1.0grams 1.0 grams Polyunsaturated fat 1 gram 2.7 grams 2.7 grams

Examples 4-7 demonstrate that commercially available products made withinventive shortening systems have a more favorable fat profile, usingthe suggested nutritional panel; and that the invention can improve thefat content, e.g., trans fat content, of a foodstuff or the labeling ordisclosure thereof, e.g., nutrition panel for the foodstuff, bysubstituting partially hydrogenated fat or oil of the foodstuff(currently employed in the preparation of the foodstuff) with ashortening system of the present invention. The current considerationsof the US Food & Drug Administration (FDA) for a product nutritionalpanel is that any constituent less than 0.5/grams/serving does notrequire declaration; and thus, all of the inventive shortening systemswith either 4 or 6% would provide a trans level below the declarationrequirement.

In addition, the Examples show that the saturated fat content does notincrease over current nutritional panels, that is, that there is aconservation of saturated fat.

The invention is further described by the following numbered paragraphs:

1. A shortening system that contains, or consists essentially of, orconsists of, an unhydrogenated or non-hydrogenated, highly unsaturated,vegetable oil, e.g., sunflower oil, soybean oil, corn oil, cottonseedoil, safflower oil, canola oil, olive oil, or blends thereof,advantageously soybean oil, cottonseed oil, canola oil or blendsthereof, and only a minor amount of a monoglyceride and/or diglyceride,advantageously a monoglyceride, based on a highly unsaturated oil, suchas a highly unsaturated vegetable oil, e.g., canola or soybean oil,which has been selectively and partially hydrogenated so as to result inconservation of the geometric isomer of the C18:1 ester, namely theC18:1t or elaidic ester, and/or conservation of saturated fat.2. A method for preparing a shortening composition of paragraph 1 or asherein discussed by the physical blending or admixing of the components(e.g., the non-hydrogenated vegetable oil and the mono- and diglyceridesor the stearine fraction thereof), preferably with mechanical agitation.3. The method of paragraph 2 wherein the mono- and diglyceride ispreferably heated to an elevated temperature sufficient to provideliquidity, e.g., to within plus or minus 10° C. of its melting point,and is then added directly into the oil, e.g., non-hydrogenated liquidvegetable oil.4. The method of paragraph 3 wherein blending is continued until themono- and diglyceride is completely in solution, e.g., completelydissolved into the non-hydrogenated liquid vegetable oil.5. The use of an inventive shortening composition from paragraph 4directly into a foodstuff at this temperature, or cooled prior to use ina foodstuff.6. The use of an inventive shortening composition as a liquid, e.g., asa spray, or in an aerosol or atomized form.7. The method of paragraph 4 further including, consisting essentiallyof, or consisting of, rapidly cooled to a temperature of about 65-90° F.(about 18°-32° C.) to initiate the formation of dispersed fat crystalsin the oil prior to adding to other ingredients of a foodstuff.8. The shortening system of any of the foregoing paragraphs containing,or consisting essentially of, or consisting of, a minor amount of themonoglyceride and/or diglyceride, such as, by weight (based on the totalweight of the composition or system) about 3-about 10% or about 3- about7% or about 4- about 6% or about 5%; or, less than 6-8% of themonoglyceride and/or diglyceride, for example, less approximately 6% orless than approximately 8%, such as from about 1% or about 2% or about3% to about 5% or about 7% or less than 6% or less than 8%, e.g., about2% or about 3% or about 4% to approximately 5%.9. The shortening system of any of the foregoing paragraphs comprising,consisting essentially of, or consisting of, the oil or unsaturated orunhydogenated or non-hydrogenated, and/or highly unsaturated andnon-hydrogenated oil, in an amount by weight (based on the total weightof the composition or system), of more than 94-92%, or of about 97% toabout 90%, or of about 97% to about 93%, or of about 96% to about 94%,or of about 95%, or of more than approximately 94%, or of more thanapproximately 92%; such as a system containing, or consistingessentially of, or consisting of, by weight (based on the total weightof the composition or system) from about 99% to about 95% of the oil,or, about 98% to about 95% of the oil, or, about 97% to about 95% of theoil, or, about 99% to about 93% of the oil, or, about 98% to about 93%of the oil, or, about 97% to about 93% of the oil, or about 96% to about93% of the oil, or about 95% to about 93% of the oil, or, about 99% toabout 94% of the oil, or, about 98% to about 94% of the oil, or, about97% to about 94% of the oil, or of about 97% to about 95% of the oil;such as more than 92%, more than 94%, about 93%, e.g., about 99% orabout 98% or about 97% or about 96% or approximately 95% oil.10. The shortening system of any of the foregoing paragraphs containingless monoglycende and/or diglyceride than the amount of the stearinefraction employed in shortening system of U.S. Pat. No. 5,908,655 andEP1057887A1.11. The shortening system of any of the foregoing paragraphs wherein theoil and mono- and diglyceride are matched to each other; for instance,if the oil of the shortening system is canola oil, the mono- anddiglyceride is based upon or of canola oil.12. The shortening system of any of the foregoing paragraphs whereinmono- and diglyceride is advantageously obtained from the glycerolysisof a fat or oil.13. The shortening system of any of the foregoing paragraphs which is atwo-component system; namely that as a first component there is the oiland as a second component there is the mono- and diglyceride.14. The shortening system of any of paragraphs 1-13 containing,consisting essentially of or consisting of additional ingredient oringredients that are typically employed in shortening systems, with theunderstanding that such additional ingredient or ingredients are not todetract from the novel or basic characteristics of the invention and arenot to extend to embodiments found in the prior art.15. The shortening system of paragraph 14 which contains, consistsessentially of or consists of as an antioxidant system, e.g., anydesired antioxidant system, such as tocopherol, TBHQ, BHT, or propylgallate, alone or in combination with metal scavengers such as citricacid, phosphoric acid, EDTA and the like, to increase the stability ofthe shortening system against oxidative reactions.16. The shortening system of any of the foregoing paragraphs wherein themono- and diglyceride comprises, or consists essentially of, or consistsof, a minimum monoglyceride content of greater than about 45% by weight,such as greater than about 50% by weight, for instance, greater thanabout 55% by weight, e.g., greater than about 60% by weight,advantageously greater than about 65% by weight, preferably greater thanabout 70% by weight, such as greater than about 75% by weight, forinstance, greater than about 80% by weight, most advantageously aproduct that is considered a monoglyceride.17. The shortening system of paragraph 16 wherein the mono- anddiglyceride contains, consists essentially of, or consists of a minimummonoglyceride content, by weight, of preferably greater than 45%,advantageously, greater than 70%, more preferably greater than 80%.18. A method for preparing a shortening composition comprising admixingan aforementioned mono- and diglyceride of any of the foregoingparagraphs, obtainable from or obtained from theglycerolysis/interesterification of a triglyceride, e.g., mono- anddiglycerides from glycerolysis/interesterification having theaforementioned properties, with vegetable oil, advantageously anunhydrogenated or non-hydrogenated, highly unsaturated vegetable oil,e.g., sunflower oil, soybean oil, corn oil, cottonseed oil, saffloweroil, canola oil, olive oil, or blends thereof, advantageously soybeanoil, cottonseed oil, canola oil or blends thereof, advantageouslysoybean oil or canola oil.19. A method for preparing a shortening system or compositioncomprising: subjecting a triglyceride toglycerolysis/interesterification; isolating a mono- and diglycerideobtainable from or obtained from the glycerolysis/interesterification ofany of the foregoing paragraphs and/or having the aforementionedproperties, and admixing the isolated monoglyceride and/or diglycerideobtainable from the glycerolysis/interesterification of a triglyceridewith vegetable oil, e.g., sunflower oil, soybean oil, corn oil,cottonseed oil, safflower oil, canola oil, olive oil, or blends thereof,advantageously soybean oil, cottonseed oil, canola oil or blendsthereof, advantageously soybean oil or canola oil.20. An isolated mono- and diglyceride of any of the foregoing paragraphsand/or having the aforementioned properties, advantageously obtainedfrom or obtainable from the glycerolysis/interesterification of atriglyceride.21. An isolated mono- and diglyceride comprising, or consistingessentially of, or consisting of, a minimum monoglyceride content ofgreater than about 45% by weight, such as greater than about 50% byweight, for instance, greater than about 55% by weight, e.g., greaterthan about 60% by weight, advantageously greater than about 65% byweight, preferably greater than about 70% by weight, such as greaterthan about 75% by weight, for instance, greater than about 80%, mostadvantageously a product that is considered a monoglyceride.22. The isolated mono- and diglyceride of paragraph 25 wherein the mono-and diglyceride contains, consists essentially of, or consists of aminimum monoglyceride content, by weight, of preferably greater than45%, advantageously, greater than 70%, more preferably greater than 80%.23. A shortening system comprising, or consisting essentially of, orconsisting of, an admixture of at least one hydrogenated vegetable oiland at least monodiglyceride and/or diglyceride of any of the foregoingparagraphs and comprised predominantly of mono unsaturated acyl fattyacids (18:1c (cis) & 18:1t), in combination with at least one saturatedacyl fatty acid.24. The shortening system of paragraph 31, containing, consistingessentially of, or consisting of, based on weight of the totalcomposition, about 3% to about 10% of the mono- and diglyceride, e.g.,about 3% to about 7%, such as about 3% or about 4% or about 5% or about6% of the mono- and diglyceride.25. A shortening system of any of the foregoing paragraphs wherein thevegetable oils is high in polyunsaturation, such as soybean oil, canolaoil26. A shortening system of any of the foregoing paragraphs wherein theoil has been partially and selectively hydrogenated may be employed.27. Use of a shortening system of any of the foregoing paragraphs in afoodstuff or use of a mono- and diglyceride of any of the foregoingparagraphs in a shortening system which is used in a foodstuff.28. A foodstuff or food product, such as bread, a cracker, cookie orsimilar baked food product or good that contains or has been coated witha shortening system of any of the foregoing paragraphs.29. A method for preparing such a foodstuff or food product comprising,consisting essentially of or consisting of coating the foodstuff or foodproduct with a shortening system of any of the foregoing paragraphs.30. An improved method for preparing such a foodstuff or food productcomprising or consisting essentially of or consisting of coating thefoodstuff or food product with or topically applying to the foodstuff orfood product a shortening system as in any of the foregoing paragraphs.31. An improved method for improving or increasing shelf life or forimproving or enhancing organoleptic properties or mouthfeel or taste ofa foodstuff or food product comprising or consisting essentially of orconsisting of coating the foodstuff with or topically applying to thefoodstuff or food product a shortening system of any of the foregoingparagraphs.32. A method as in any of the preceding paragraphs wherein the coatingor topical application is performed after baking the foodstuff or foodproduct, and prior to any packaging.33. An improvement in the preparation and packaging of such a foodstuffor food product is coating the foodstuff or food product with, ortopically applying to the foodstuff or food product, after baking andbefore packaging, a shortening system of any of the foregoingparagraphs.34. A foodstuff containing, coated with, or baked with a shorteningsystem or mono- and diglyceride of any of the foregoing paragraphs.35. A delivery system for an emulsifier comprising, consistingessentially of, or consisting of, the shortening system of any of theforegoing paragraphs and an emulsifier.36. The delivery system of any of the preceding paragraphs wherein theemulsifier is a food emulsifier.37. The delivery system of any of the preceding paragraphs wherein theemulsifier is lecithin, Diacetylated tartaric acid esters ofmono-diglycerides (DATEM), and sodium stearoyl lactylate (SSL).38. A method for improving the fat content, e.g., trans fat content, ofa foodstuff or the labeling or disclosure thereof, e.g., nutrition panelfor the foodstuff, comprising, consisting essentially of, or consistingof, substituting partially hydrogenated fat or oil of the foodstuff witha shortening system of any of the foregoing paragraphs.39. The invention of any of the preceding paragraphs wherein themonoglyceride and/or diglyceride or mono- and diglyceride of theshortening system comprises or consists essentially of a mixture ofesters comprising or consisting essentially of: (a) saturatedmonoglycerides (e.g., glycerol monostearate (C18:0) or glycerolmonopalmitate or combinations thereof); (b) glycerol mono oleate (C18:1cis); and (c) glycerol monoeladiate (C18:1 trans), and wherein, byweight, the mixture advantageously contains or consists essentially ofabout 40% to about 70%, such as about 45% to about 65%, e.g., about 45%to about 55%, such as about 50% of (a); about 10% to about 40%, such asabout 15% to about 35%, e.g., about 20% to about 30%, such as about 25%of (b); and a maximum of about 25% of (c), such as a maximum of about20% of (c), e.g., a maximum of about 15% or 10% of (c).

The invention is yet further described by the following numberedparagraphs:

A1. An isolated monoglyceride and/or diglyceride obtained or obtainableby glycerolysis/interesterification of an unsaturated oil which has beenselectively and partially hydrogenated so as to result in conservationof the elaidic ester (C18:1t), wherein the monoglyceride and/ordiglyceride comprises saturated monoglycerides, glycerol mono oleate(C18:1 cis), and glycerol monoeladiate (C18:1 trans).A2. An isolated monoglyceride and/or diglyceride according to paragraphA 1, wherein the content of monoglyceride is greater than about 45% byweight.A3. An isolated monoglyceride and/or diglyceride according to paragraphA 1, wherein the content of monoglyceride is greater than about 75% byweight.A4. An isolated monoglyceride and/or diglyceride according to paragraphA 1, wherein the content of monoglyceride is greater than about 80% byweight.A5. An isolated monoglyceride and/or diglyceride according to paragraphA 1, wherein the monoglyceride and/or diglyceride has a saturatedmonoglycerides content from 40% to 70% by weight.A6. An isolated monoglyceride and/or diglyceride according to paragraphA 1, wherein the monoglyceride and/or diglyceride has a saturatedmonoglycerides content from 45% to 65% by weight.A7. An isolated monoglyceride and/or diglyceride according to paragraphA 1, wherein the monoglyceride and/or diglyceride has a saturatedmonoglycerides content from 45% to 55% by weight.A8. An isolated monoglyceride and/or diglyceride according to paragraphA 1, wherein the monoglyceride and/or diglyceride has a saturatedmonoglycerides content of 50% by weight.A9. An isolated monoglyceride and/or diglyceride according to paragraphA 1, wherein the saturated monoglycerides are selected from the groupconsisting of glycerol monostearate (C18:0), glycerol monopalmitate andcombinations thereof.A10. An isolated monoglyceride and/or diglyceride according to paragraphA 1, wherein the monoglyceride and/or diglyceride has a glycerol monooleate (C18:1 cis) content from 10% to 40% by weight.A11. An isolated monoglyceride and/or diglyceride according to paragraphA 1, wherein the monoglyceride and/or diglyceride has a glycerol monooleate (C18:1 cis) content from 15% to 35% by weight.A12 An isolated monoglyceride and/or diglyceride according to paragraphA 1, wherein the monoglyceride and/or diglyceride has a glycerol monooleate (C18:1 cis) content from 20% to 30% by weight.A13. An isolated monoglyceride and/or diglyceride according to paragraphA 1, wherein the monoglyceride and/or diglyceride has a glycerol monooleate (C18:1 cis) content of 25% by weight.A14. An isolated monoglyceride and/or diglyceride according to paragraphA 1, wherein the monoglyceride and/or diglyceride has a maximum contentof 25% by weight glycerol monoeladiate.A15. An isolated monoglyceride and/or diglyceride according to paragraphA 1, wherein the monoglyceride and/or diglyceride has a maximum contentof 20% by weight glycerol monoeladiate.A16. An isolated monoglyceride and/or diglyceride according to paragraphA 1, wherein the monoglyceride and/or diglyceride has a maximum contentof 10% or 15% by weight glycerol monoeladiate.A17. An isolated monoglyceride and/or diglyceride according to paragraphA 1, wherein the unsaturated oil is an unsaturated vegetable oil.A18. An isolated monoglyceride and/or diglyceride according to paragraphA 17, wherein the unsaturated vegetable oil is selected from the groupconsisting of canola oil and soybean oil.A19. A process for the preparation of a monoglyceride and/or diglyceridecomprising the steps of(i) selective and partial hydrogenation of an unsaturated oil so as toresult in conservation of the elaidic ester (C18:1t) and(ii) glycerolysis/interesterification of the selectively and partiallyhydrogenated unsaturated oil, wherein the monoglyceride and/ordiglyceride comprises saturated monoglycerides, glycerol mono oleate(C18:1 cis), and glycerol monoeladiate (C18:1 trans).A20. A monoglyceride and/or diglyceride obtainable in accordance with aprocess as defined in paragraph A 19.A21. A shortening system comprisingi) an edible oil; andii) a monoglyceride and/or diglyceride obtained or obtainable byglycerolysis/interesterification of an unsaturated oil which has beenselectively and partially hydrogenated so as to result in conservationof the elaidic ester (C18:1t); wherein the monoglyceride and/ordiglyceride comprises saturated monoglycerides, glycerol mono oleate(C18:1 cis), and glycerol monoeladiate (C18:1 trans); and wherein themonoglyceride and/or diglyceride is present in a minor amount.A22. A shortening system according to paragraph A 21, wherein the edibleoil is a vegetable oil.A23. A shortening system according to paragraph A 22, wherein the edibleoil is a vegetable oil selected from the group consisting of sunfloweroil, soybean oil, corn oil, cottonseed oil, safflower oil, canola oil,olive oil and blends thereof.A24. A shortening system according to paragraph A 22, wherein the edibleoil is a vegetable oil selected from the group consisting of soybeanoil, cottonseed oil, canola oil and blends thereof.A25. A shortening system according to paragraph A 21, wherein the edibleoil is a hydrogenated oil.A26. A shortening system according to paragraph A 21, wherein the edibleoil has been partially and selectively hydrogenated.A27. A shortening system according to paragraph A 21, wherein the edibleoil is unhydrogenated.A28. A shortening system according to paragraph A 27 wherein the edibleoil is an unhydrogenated, unsaturated, vegetable oil.A29. A shortening system according to paragraph A 21, wherein themonoglyceride and/or diglyceride is present in an amount ofapproximately 5% by weight of the shortening system.A30. A shortening system according to paragraph A 21, wherein themonoglyceride and/or diglyceride is present in an amount of less than 8%by weight of the shortening system.A31. A shortening system according to paragraph A 21, wherein the edibleoil is present in an amount of more than 92% by weight of the shorteningsystem.A32. A shortening system according to paragraph A 21, wherein the edibleoil is present in an amount of approximately 95% by weight of theshortening system.A33. A shortening system according to paragraph A 21, wherein the edibleoil and monoglyceride and/or diglyceride are matched to each other.A34. A shortening system according to paragraph A 21, further comprisingone or more additional ingredients that are typically employed inshortening systems.A35. A shortening system according to paragraph A 34, further comprisingan antioxidant system and/or a metal scavenger.A36. A shortening system according to paragraph A 35, wherein theantioxidant system is selected from the group consisting of tocopherol,TBHQ, BHT, propyl gallate and combinations thereof.A37. A shortening system according to paragraph A 35, wherein the metalscavenger is selected from the group consisting of citric acid,phosphoric acid, EDTA and combinations thereof.A38. A shortening system according to paragraph A 21, wherein theshortening system is a liquid.A39. A shortening system according to paragraph A 38, wherein theshortening system is in the form of a spray, or in an aerosol or in anatomized form.A40. A method for preparing a shortening system as defined in paragraphA 21, wherein the method comprises the step of physically blending oradmixing the components, preferably with mechanical agitation.A41. A method according to paragraph A 38, wherein the monoglycerideand/or diglyceride is heated to a temperature sufficient to provideliquidity and is then added directly into the edible oil.A42. A method according to paragraph A 41, wherein the temperaturesufficient to provide liquidity is within plus or minus 10° C. of themelting point of the monoglyceride and/or diglyceride.A43. A method according to paragraph A 40, wherein the blending oradmixing is continued until the monoglyceride and/or diglyceride hascompletely dissolved in the edible oil.A44. A method according to paragraph A 41, further comprising the stepof rapidly cooling the shortening system to a temperature of about 18°to 32° C. prior to use.A45. A method of preparing a foodstuff, comprising the step ofcontacting the foodstuff with a shortening system as defined inparagraph A 21.A46. A method according to paragraph A 45, wherein the shortening systemreaches an elevated temperature during its preparation and is not cooledbefore being contacted with the foodstuff.A47. A method according to paragraph A 45, wherein the shortening systemreaches an elevated temperature during its preparation and is rapidlycooled before being contacted with the foodstuff.A48. A method according to paragraph A 45, wherein the foodstuff is abaked foodstuff.A49. A method according to paragraph A 48, wherein the foodstuff isbread, a cracker or a cookie.A50. A method according to paragraph A 45, wherein the foodstuff iscoated with the shortening system or the shortening system is topicallyapplied to the foodstuff.A51. A method according to paragraph A 50, wherein the foodstuff is abaked foodstuff and wherein the coating or topical application isperformed after baking the foodstuff and prior to packaging thefoodstuff.A52. A foodstuff prepared by the method of paragraph A 45.A53. A method for modifying, preferably improving the fat content of afoodstuff comprising substituting partially hydrogenated fat or oil ofthe foodstuff with a shortening system as defined in paragraph A 21.A54. Use of a shortening system as defined in paragraph A 21, forimproving or increasing the shelf-life of a foodstuff.A55. Use of a shortening system as defined in paragraph A 21, forimproving or enhancing organoleptic properties or mouthfeel or taste ofa foodstuff.A56. Use of a monoglyceride and/or diglyceride as defined in paragraph A1, in the preparation of a foodstuff.A57. A delivery system for an emulsifier comprising a shortening systemas defined in paragraph A 21 and an emulsifier.A58. A delivery system according to paragraph A 57, wherein theemulsifier is a food emulsifier.A59. A delivery system according to paragraph A 57, wherein theemulsifier is selected from the group consisting of lecithin,diacetylated tartaric acid esters of mono-diglycerides (DATEM), sodiumstearoyl lactylate (SSL) and combinations thereof.

All publications mentioned in the above specification are hereinincorporated by reference. Various modifications and variations of thedescribed methods and system of the invention will be apparent to thoseskilled in the art without departing from the scope and spirit of theinvention. Although the invention has been described in connection withspecific preferred embodiments, it should be understood that theinvention as claimed should not be unduly limited to such specificembodiments. Indeed, various modifications of the described modes forcarrying out the invention which are obvious to those skilled inchemistry or related fields are intended to be within the scope of thefollowing claims.

1. An isolated monoglyceride and/or diglyceride obtained or obtainableby glycerolysis/interesterification of an unsaturated oil which has beenselectively and partially hydrogenated so as to result in conservationof the elaidic ester (C18:1t), wherein the isolated monoglyceride and/ordiglyceride comprises the elaidic ester in amount of less than 25 wt. %.2. An isolated monoglyceride and/or diglyceride according to claim 1,wherein the content of monoglyceride is greater than about 45% byweight.
 3. An isolated monoglyceride and/or diglyceride according toclaim 1, wherein the content of monoglyceride is greater than about 75%by weight.
 4. An isolated monoglyceride and/or diglyceride according toclaim 1, wherein the content of monoglyceride is greater than about 95%by weight.
 5. An isolated monoglyceride and/or diglyceride according toclaim 1 wherein the content of glycerol mono elaidate (18:1t) is from 5%to 20% by weight.
 6. An isolated monoglyceride and/or diglycerideaccording to claim 1 wherein the content of glycerol mono elaidate(18:1t) is from 10% to 20% by weight.
 7. An isolated monoglycerideand/or diglyceride according to claim 1 wherein the content of glycerolmono elaidate (18:1t) is from 15% to 20% by weight.
 8. An isolatedmonoglyceride and/or diglyceride according to claim 1 comprisingsaturated monoglycerides.
 9. An isolated monoglyceride and/ordiglyceride according to claim 8 wherein the content of saturatedmonoglycerides is from 10% to 80% by weight.
 10. An isolatedmonoglyceride and/or diglyceride according to claim wherein the contentof saturated monoglycerides is from 30% to 70% by weight.
 11. Anisolated monoglyceride and/or diglyceride according to claim 8, whereinthe content of saturated monoglycerides is from 50% to 60% by weight.12. An isolated monoglyceride and/or diglyceride according to claim 8wherein the saturated monoglycerides are selected from the groupconsisting of glycerol monostearate, glycerol monopalmitate andcombinations thereof.
 13. An isolated monoglyceride and/or diglycerideaccording claim 1, wherein the unsaturated oil is an unsaturatedvegetable oil.
 14. An isolated monoglyceride and/or diglycerideaccording to claim 13, wherein the highly unsaturated vegetable oil isselected from the group consisting of canola oil and soybean oil.
 15. Anisolated monoglyceride and/or diglyceride according to claim 1comprising oleic ester (C 18:1 c).
 16. An isolated monoglyceride and/ordiglyceride according to claim 15 wherein the content of oleic ester(C18:1 c) is from 5% to 35% by weight.
 17. An isolated monoglycerideand/or diglyceride according to claim 15 wherein the content of oleicester (C18:1c) is from 5% to 30% by weight.
 18. An isolatedmonoglyceride and/or diglyceride according to claim 15, wherein thecontent of oleic ester (C18:1 c) is from 10% to 25% by weight.
 19. Aprocess for the preparation of a monoglyceride and/or diglyceridewherein the monoglyceride and/or diglyceride comprises elaidic ester inamount of less than 25 wt. %, the process comprising the steps of (i)selective and partial hydrogenation of an unsaturated oil so as toresult in conservation of the elaidic ester (C18:1t) (ii)glycerolysis/interesterification of the selectively and partiallyhydrogenated unsaturated oil.
 20. A monoglyceride and/or diglycerideobtainable in accordance with a process as defined in claim
 19. 21. Amonoglyceride and/or diglyceride obtained in accordance with a processas defined in claim
 19. 22. A shortening system comprising i) an edibleoil; and ii) a monoglyceride and/or diglyceride obtained or obtainableby glycerolysis/interesterification of an unsaturated oil which has beenselectively and partially hydrogenated so as to result in conservationof the elaidic ester (C 18:1 t); wherein the monoglyceride and/ordiglyceride is present in a minor amount and wherein the elaidic esteris present in amount of less than 25 wt. % based the monoglycerideand/or diglyceride
 23. A shortening system according to claim 22 whereinthe edible oil is a vegetable oil.
 24. A shortening system according toclaim 23 wherein the edible oil is a vegetable oil selected from thegroup consisting of sunflower oil, soybean oil, corn oil, cottonseedoil, safflower oil, canola oil, olive oil and blends thereof.
 25. Ashortening system according to claim 23 wherein the edible oil is avegetable oil selected from the group consisting of soybean oil,cottonseed oil, canola oil and blends thereof.
 26. A shortening systemaccording to claim 22 wherein the edible oil is a hydrogenated oil. 27.A shortening system according to anyone of to claim 22 wherein theedible oil has been partially and selectively hydrogenated.
 28. Ashortening system according to claim 22 wherein the edible oil isunhydrogenated.
 29. A shortening system according to claim 28 whereinthe edible oil is an unhydrogenated, unsaturated, vegetable oil.
 30. Ashortening system according to claim 22, wherein the monoglycerideand/or diglyceride is present in an amount of approximately 5% by weightof the shortening system.
 31. A shortening system according to claim 22,wherein the monoglyceride and/or diglyceride is present in an amount ofless than about 8% by weight of the shortening system.
 32. A shorteningsystem according to claim 22, wherein the edible oil is present in anamount of more than 92% by weight of the shortening system.
 33. Ashortening system according to claim 22, wherein the edible oil ispresent in an amount of approximately 95% by weight of the shorteningsystem.
 34. A shortening system according to claim 22 wherein the edibleoil and monoglyceride and/or diglyceride are matched to each other. 35.A shortening system according to claim 22 wherein the monoglycerideand/or diglyceride is obtained or obtainable byglycerolysis/interesterification of an unsaturated oil which has beenselectively and partially hydrogenated so as to result in conservationof the elaidic ester (C18:1t), wherein the isolated monoglyceride and/ordiglyceride comprises the elaidic ester in amount of less than 25 wt. %.36. A shortening system according to claim 22 further comprising one ormore additional ingredients that are typically employed in shorteningsystems.
 37. A shortening system according to claim 36, furthercomprising an antioxidant system and/or a metal scavenger.
 38. Ashortening system according to claim 37 wherein the antioxidant systemis selected from the group consisting of tocopherol, TBHQ, BHT, propylgallate and combinations thereof.
 39. A shortening system according toclaim 37, wherein the metal scavenger is selected from the groupconsisting of citric acid, phosphoric acid, EDTA and combinationsthereof.
 40. A shortening system according to claim 22 wherein theshortening system is a liquid.
 41. A shortening system according toclaim 40, wherein the shortening system is in the form of a spray, or inan aerosol or in an atomized form.
 42. A method for preparing ashortening system as defined in claim 22, wherein the method comprisesthe step of physically blending or admixing the components, preferablywith mechanical agitation.
 43. A method according to claim 42 whereinthe monoglyceride and/or diglyceride is heated to a temperaturesufficient to provide liquidity and is then added directly into theedible oil.
 44. A method according to claim 43 wherein the temperaturesufficient to provide liquidity is within plus or minus 10° C. of themelting point of the monoglyceride and/or diglyceride.
 45. A methodaccording to claim 42, wherein the blending or admixing is continueduntil the monoglyceride and/or diglyceride has completely dissolved inthe edible oil.
 46. A method according to claim 43, further comprisingthe step of rapidly cooling the shortening system to a temperature ofabout 18° to 32° C. prior to use.
 47. A method of preparing a foodstuff,comprising the step of contacting the foodstuff with a shortening systemas defined in claim
 22. 48. A method according to claim 47, wherein theshortening system reaches an elevated temperature during its preparationand is not cooled before being contacted with the foodstuff.
 49. Amethod according to claim 47, wherein the shortening system reaches anelevated temperature during its preparation and is rapidly cooled beforebeing contacted with the foodstuff.
 50. A method according to claim 47wherein the foodstuff is a baked foodstuff.
 51. A method according toclaim 50 wherein the foodstuff is bread, a cracker or a cookie.
 52. Amethod according to claim 47, wherein the foodstuff is coated with theshortening system or the shortening system is topically applied to thefoodstuff.
 53. A method according to claim 52, wherein the foodstuff isa baked foodstuff and wherein the coating or topical application isperformed after baking the foodstuff and prior to packaging thefoodstuff.
 54. A foodstuff prepared by the method of claim
 47. 55. Amethod for modifying, preferably improving the fat content of afoodstuff comprising substituting partially hydrogenated fat or oil ofthe foodstuff with a shortening system as defined in claim
 22. 56. Useof a shortening system as defined in claim 22, for improving orincreasing the shelf-life of a foodstuff.
 57. Use of a shortening systemas defined in claim 22 for improving or enhancing organolepticproperties or mouthfeel or taste of a foodstuff.
 58. Use of amonoglyceride and/or diglyceride as defined in claim 1 in thepreparation of a foodstuff.
 59. A delivery system for an emulsifiercomprising a shortening system as defined in claim 22 and an emulsifier.60. A delivery system according to claim 59, wherein the emulsifier is afood emulsifier.
 61. A delivery system according to claim 59, whereinthe emulsifier is selected from the group consisting of lecithin,diacetylated tartaric acid esters of mono- diglycerides (DATEM), sodiumstearoyl lactylate (SSL) and combinations thereof.